Friday, 28 June 2013

Honey and Mustard Glazed Pork.

For the glaze (for aporox four chops / small steaks) mix a table spoon of honey, a table spoon of whole grain mustard, chopped thyme, rape seed oil, a squeeze of lemon juice and pepper together (you can add a pinch of salt but there should be enough in the mustard).
Coat the pork and marinade for a few hours or over night.
Bring the meat back to room temp before cooking (this applies to all meat - stops it toughening when it is cooked)
Cook the steak on a very hot griddle or on the barbecue spooning over any excess glaze as you turn the meat.
Let it rest in a warm place for 3/4mins and serve.

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